Linguine with Chicken and Peanut Sauce

Prep Time: 5 mins

Total Time: 13 mins

Servings: 4

Ingredients

8ounces dry linguine or 8ouncesspaghetti

1 (14 1/2 ounce) cans chicken broth

2tablespoons dry white wine or 2tablespoonswater

2tablespoonssoy sauce

1tablespooncornstarch

1/8-1/4 teaspoonground red pepper( cayenne)

1/2 cuppeanut butter

4boneless skinless chicken breast halves( about 12 ounces total)

1tablespoonvegetable oil

1mediumonion, halved lengthwise and thinly sliced

2clovesgarlic, finely minced

1teaspoongrated fresh ginger

2green onions, sliced

Directions

Cook pasta according to package directions, preferably al dente (firm to the bite).

Drain; keep warm.

For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.

Stir in peanut butter until smooth.

Set aside.

Rinse chicken; pat dry with paper towels.

Cut into 1-inch pieces.

Set aside.

In a wok or large skillet heat the oil over medium-high heat.

(Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutesor until onion is crisp-tender.

Remove onion mixture from wok.

Add the chicken to the wok.

Stir-fry about 3 minutes or until chicken is tender and no longer pink.

Push the chicken from the center of the wok.

Stir sauce; add to center of the wok.

cook and stir until thickened and bubbly.

Cook and stir for 2 minutes more.

Return onion mixture to wok; stir all ingredients together.

Arrange pasta on individual plates or a serving platter.

Spoon the chicken mixture over pasta.

Sprinkle with green onions.

Reviews

“I will have to be honest and say we really did not care for this. I found the peanut butter taste to be too strong. Perhaps if made again, using less pb would help. To counteract that, I used a LOT more soy sauce and some fish sauce & even some hot sauce, but the pb was just so overpowering. I see that a lot of other people really enjoyed it, so I think it is more a case of our personal tastes and not the fault of the recipe. That being said, I do think the sauce itself was missing something tastewise. Also I think it could use some veggies, maybe some broccoli or snow peas, just to addd a bit more to it. I always enjoy trying something new and thank you for posting the recipe.”

“This one is going into our favorites!!!It’s tough to find something everyone in the family likes (two adults and three kids, ages 5, 7 and 10) but this one wins rave reviews from all.I doubled the recipe so we could feed us all and have leftovers.I went light on the red pepper, for the kids’ sake, and used natural peanut butter which is less sweet than regular peanut butter, so I added a bit of sugar and it was perfect.I also omitted the green onions because I didn’t have any.I also added broccoli and I think next time I will add snap peas as well.Thanks for the recipe!YUM!!!”

“Very good!I followed the recipe and added a few things to try and mimick a dish I’d had before.To the veggie/ chicken mix I added green pepper and shredded carrots.Put the whole thing over spaghetti squash (just for kicks cause I have a ton of them) and topped it with peanuts, diced tomato, and fresh cilantro.Probably coulda done without the tomato but the cilantro absolutely was awesome.Thank you for the recipe – ended up being very very close to a favorite of mine atcheesecake factory.”

“Many years ago there was a Chinese buffet that my DH loved because it had a peanut butter sauced chicken which he would place on top of either fried rice or low mein. So when the restaurant closed we have been on a quest almost, to find that recipe. Well this one is darn close to that recipe! It was delicious and creamy, and unlike others reviewers we felt there was just the right amount of peanut butter. We also mixed the linguini in with the peanut butter sauce and chicken. We used chives in place of the green onions It was delicious. Made for Spring PAC 2013.”

“Enjoyed this! Made an easy weeknight meal. Thanks for sharing the recipe!”

“Very simple and yummy..But it seriously needed about a teaspoon of sesame oil and definitely….. DEFINITELY…. needed to be topped with fresh cilantro!The nutty sesame taste and the addition of cilantro made this pasta dish soOOooo yummy.BTW~ I agree with the others that the addition of fresh veggies really adds to the dish.”

“mmmm….we loved this! I halved the recipe and added the pasta into the sauce at the end. Next time I will add more peanut butter, red pepper, and probably add some veggies for variety and texture. Thanks LainieBug for a nice simple keeper. Made for Chef Alphabet Soup Tag.”

“If you like a more strong taste of PB I suggest that you increase the amount at 3/4 of a cup.”

“I really enjoyed this recipe as did my family, the only suggestion I would make would be to use a brand name chicken broth.The second time I used the store bought brand and it didn’t turn out as well.”

“No one in my family even ate this. It didn’t taste like the peanut sauce I’ve had before. It tasted like nothing but peanut butter and we really did not like it.”

“This recipe is very easy to make and we liked it.The recipe does not say when to add the fresh ginger.I added it to the sauce and I used jarred ginger.I also used brown rice pasta to avoid gluten and wheat products.It tasted great.”

“this is wonderful….we really enjoyed it”

“We really liked this recipe. It had just the right amount of spice for me. Instead of spooning the chicken over the noodles I tossed the noodles in the sauce.”

“WOW!!! We loved this.I did make a couple of minor changes though…Hubby grilled the chicken breasts with a little seasoning on them then I sliced them into thin strips and added to the peanut sauce and simmered for about 10 minutes.I cut back to just a pinch of red pepper and added some coconut milk.The kids gobbled this up and begged for more.Even my sick daughter(with croup) ate 2 helpings of it.Great recipe.”

“Great Taste! My hubby even asked “did you really make this??” and said he LOVED it – he never says that! I added a handful of dry roasted peanuts for more texture. I didn’t have soy sauce, so I used teriyaki sauce instead and it was tasty. Also, I only made half the recipe and therefore half the pasta; but found we had more chicken and sauce than pasta. I’ll have to make more so we can eat up the leftovers. Fabulous meal – it’s a keeper! THANK YOU!”

“Very yummy!I didn’t add the chicken or the onions.I made this as a side dish and it turned out really good.I made the sauce using crushed red pepper flakes for my heat and then tossed the noodles with the sauce.Very good Thai flavored noodles.Thank you for a great idea!”

“VERY good! I made this for supper tonight, my family was thrilled with it! Both my seven year olds liked it and my DH called “dibbs” on the leftovers for lunch tomorow. I didn’t have any green onions, they would have been nice. But that was my only change. I like the idea of using dry roasted peanuts in the sauce I will try that next time. I will be making it again and again. I think I could make the sauce ahead of time to shorten the prep time. Thanks for a keeper!”

“DH and I loved this. I used my own broth.The sauce is nice and creamy.I also added a chipolta pepper, chopped.I served this with wheat pasta and sugar snap peas. It’s a keeper. “

“Dh and I really liked this.I was in the mood for a peanut sauce, but Dh hates spice so I needed one without curry and stuff like that.I reduced the amount of red pepper down to a pinch and he loved it!One thing:I was too lazy to defrost my own chicken stock, so I used bouillon.The result was a very salty sauce.I added some sugar and that seemed to do the trick.Thanks for the recipe!! “

“I really enjoyed this. Very simple to make, really good flavours and a nice creamy sauce. I halved the recipe without problems and I used organic extra crunchy peanut butter that had no added sugar. The only thing I’d suggest different is to cook the pasta while you’re making the sauce as it gets sticky if it sits there for 10-15 minutes. Definitely a keeper!”